Hot Open-Face Roast Beef Sandwiches

Ingredients

• 3 tablespoons dijon mustard 
• 3 tablespoons flour all-purpose
• 0.3 cup parsley fresh chopped
• 1 tablespoon horseradish prepared
• 4 servings kosher salt and pepper freshly ground
• 2.5 cups chicken broth low-sodium
• 0.8 cup milk 
• 0.5 medium onion sliced
• 1.5 pounds red-skinned potatoes with a fork
• 0.8 pound pan drippings from roast beef preferably sliced
• 4 slices sourdough bread thick
• 4 tablespoons butter unsalted
• 0.5 bunch watercress 
• 2 teaspoons worcestershire sauce 

Equipment

• bowl
• frying pan
• whisk
• broiler
• microwave

Directions

1. Microwave the potatoes on high until soft, about 20 minutes. Using a fork, mash the potatoes in a bowl with 2 tablespoons butter.
2. Add the milk and mash; season with salt and pepper. Preheat the broiler.
3. Meanwhile, melt the remaining 2 tablespoons butter in a skillet over high heat.
4. Add the onion and cook until soft, about 4 minutes. Stir in the flour and cook until slightly brown. Gradually whisk in the chicken broth until smooth.
5. Whisk in the Worcestershire sauce and simmer until thick, about 3 minutes.
6. Toast the bread under the broiler, about 1 minute.
7. Spread the mustard and horseradish on toasts; place each on a plate.
8. Pour some gravy over the toast; top with the roast beef, more gravy, watercress and parsley. Season with salt and pepper.
9. Serve the sandwiches with the potatoes.
10. Photograph by Antonis Achiellos